How to Prep and Eat a Pomegranate (with Photos!)

Few fruits are as festive as bright red pomegranates, which come into season just as so many fruits are past their time: late September to the end of November in the United States. Their tart and sweet flavor also pairs perfectly with fall and winter produce, like Brussels sprouts, sweet potatoes and arugula, making them a tasty addition to any meal celebrating the fall harvest. Pomegranates are also a superfood: they’re high in fiber, stocked with antioxidants and can even help those with diabetes regulate their lipid metabolism. 

There is, however, one small problem: getting the darn thing open! With a tough exterior, odd shape and lots of not-so-tasty bits, pomegranates can seem difficult to prepare. It does take a little know-how to open one and release the tasty arils, or seeds, the part you eat. And while you can buy the arils already removed, they are fresher when kept in a whole pomegranate until you’re ready to use them—not to mention more affordable. So being able to open a pomegranate on your own is most certainly worth the effort. Here’s everything you need to know about how to eat a pomegranate.

How to Pick a Perfect Pomegranate 

It’s tricky to tell whether a pomegranate is ready to eat or unripe, as the edible arils are tucked behind a thick, hard skin, between sections of pulp, not unlike orange segments. But there are a few tricks. 

Color: First, choose a fruit that has a deep red color. FYI: the color may vary depending on the cultivar. Most common pomegranates found in grocery stores are red, but if you’re buying from a farmers’ market or specialty store, pomegranates can range from yellow to purple, with pink and red varieties being the most common. Ask the staff what color indicates ripeness on their fruit.

Weight: Hold the fruit in your hand and see if it feels heavy for its size. The fruit releases juices as it ripens, making it heavier.

Appearance: Pomegranates that are the most vibrant in color and are free of scratches, cuts, cracks, bruises and decay will be the best quality. The skin should also have a slight give, rather than being rock hard. 

How to Cut a Pomegranate 

Before digging into the pomegranate, you’ll want to have a few supplies on hand. First: a plastic cutting board, which will be less likely to stain than your favorite wooden board and easier to clean. Next, you’ll need a large bowl—one that’s big enough for a few cups of water and that you can comfortably fit the pomegranate and both your hands in with room to work. Fill the bowl with about 1½ to 2 cups of cold water. You’ll also need a large colander—a pomegranate holds about 1 cup of arils, so your colander will need to be able to hold that much. Lastly, you’ll need a sharp knife.

Step 1: Using a sharp knife, cut off the blossom end of the pomegranate. 

The blossom end is the one that’s pointed. With the pomegranate on the cutting board, use the knife to slice through and cut away this top part. You need to cut only a few centimeters, revealing the inner arils and pulp. 

Step 2: Score the pomegranate into six sections.

Pomegranates typically have a subtle hexagonal shape, with six ridged sections on the outside. Score the pomegranate skin along each of these ridges, being careful not to cut too deep, as you’ll damage the arils. Score each section around the arils on the top of the pomegranate as well. 

Step 3: Break the pomegranate apart.

Holding the pomegranate above the bowl of water, slide your fingers between the scored lines you just made, and break the pomegranate apart into six sections. The water will catch any arils that fall out, as well as make cleanup easier. 

Step 4: Scoop out the arils from the first section.

Place one section of the pomegranate in the bowl of water. Using your fingers under the water, scoop out the arils into the bowl. You can also tap the back of the pomegranate to get the arils to fall into the water, if you prefer. With either method, pulp may become dislodged from the pomegranate, too, but don’t worry—these pieces will float to the top of the bowl. 

Step 5: Repeat with each section.

Leaving the first section’s arils in the water, repeat scooping the remaining sections’ arils into the bowl using your hands. 

Step 6: Drain half the water.

As you’ve been removing the arils, bits and pieces of pulp will have also broken off. Because these are less dense than the arils, they will float to the top of the bowl, while the arils sink to the bottom. Drain half the water off into the colander, just enough to pour off the pulp. 

Step 7. Clean the colander.

Dump the pulp pieces into your compost or trash, then give your colander a quick rinse. 

Step 8. Drain and rinse the arils.

Last, pour the arils into the colander to drain. Give them a good rinse with water to remove any excess pulp and debris before using or eating. The arils can be stored in an airtight container for four to five days in the fridge. 

How to Use Pomegranate Arils 

Pomegranates are tart and sweet—more tart than a red grape but less tart than a cranberry. Because of their tanginess, they are a great addition to salty and savory dishes, especially salads. Pair them with goat cheese and arugula for a bright, cold-weather salad, or top roasted Brussels sprouts with them to bring acidity to the dish. The arils can be made into a juice or molasses, which makes an excellent glaze for duck, chicken or beef. The arils also bring a bit of balance to roast lamb. Pomegranate arils aren’t just for savory dishes, though: they can be added to sweet desserts and are great for healthy snacking or to simply top a yogurt parfait or oatmeal at breakfast, too.